Nutrition Spotlight
A wonderful autumn salad, rich in proteins and essential amino acids. Kale gives the salad additional nutritional value with a multitude of vitamins (C, K, A, B3) and also other nutrients such as selenium, copper, phosphorus and manganese. Tuna and olive oil make our salad rich in omega-3 and omega-6 fatty acids. Low in cholesterol and rich in fiber, it is an ideal choice for a light, tasty and nutritious meal!
Kale and tuna salad with black-eyed peas and quinoa
Recipe from Eleni@offadiet.com
A tasty autumn salad, high in protein and packed with nutrients.
Course Main Course, Salad
Cuisine Mediterranean
Categories Gluten-free, High-protein, Pulses/Legumes, Vegetables
Total Time 20 minutes mins
Servings 3
Calories 375 kcal
Ingredients
For the salad
- 2 cups kale stems removed
- 1 tbsp olive oil extra virgin
- ½ tsp salt
- 1 tbsp lemon juice
- 1 can smoked tuna in oil strained
- ½ cup black-eyed peas cooked
- ½ cup quinoa cooked
- ½ avocado sliced
For the salad dressing
- 2 tbsp olive oil extra virgin
- 1 tbsp balsamic vinegar
Instructions
Prepare the kale
- Remove the stems and cut the leaves into bite-sized pieces with your hands.
- Place the leaves in a bowl and add olive oil, salt and lemon juice.
- Mix them together so that the leaves are well coated.
- Massage the leaves with your hands to tenderize them.
Prepare the salad.
- Place the prepared kale in a salad bowl and add the rest of the ingredients. Stir slightly.
- Mix the dressing ingredients, pour over the salad and serve.